Is Challah bread healthy?

Challah is an enriched bread, meaning it contains eggs, sugar, and oil, making it higher in calories and fat than lean breads like a baguette. It can be enjoyed as part of a balanced diet, providing energy from carbohydrates and some protein from the eggs.

Can I make the dough ahead of time?

Yes. After kneading, you can place the dough in an oiled bowl, cover it, and refrigerate for up to 24 hours for its first rise. This slow fermentation can even enhance the flavor. Let it sit at room temperature for about 30-60 minutes before shaping.

Why didn't my dough rise?

The most common reasons are expired or dead yeast, or water that was too hot (which kills the yeast). Ensure your yeast is fresh and your water is warm to the touch, not hot.

Can I use bread flour instead of all-purpose flour?

Absolutely! Bread flour has a higher protein content, which will result in a chewier, more structured roll. You can substitute it 1:1 for all-purpose flour.

How do I store leftover challah rolls?

Store the rolls in an airtight container or bread box at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months.

Home / Recipes / jewish_american / Challah Rolls

jewish_americanMediumeggetariandairy freenut free

Challah Rolls

RATING

4.7/5(205)

TASTE SCORE

9/10

Fluffy, golden, and beautifully braided, these slightly sweet egg bread rolls are a delight. Perfect for tearing and sharing at holiday dinners, or for making the most amazing little sandwiches the next day.

PREP

50m

COOK

22m

SERVES

1 ROLL

236 cal

SERVINGS

INGREDIENTS

For 12 servings

1 cupWater · Warm, between 105-115°F (40-46°C)2.25 tspActive Dry Yeast · Equivalent to one 1/4-ounce packet¼ cupGranulated Sugar¼ cupVegetable Oil · Plus more for greasing the bowl3 pcsEgg · Large, at room temperature. 2 for dough, 1 for egg wash.4 cupAll-Purpose Flour · Plus more for dusting1.5 tspSalt2 tbspSesame Seeds · Optional, for topping

NUTRITION · PER SERVING

236

CALORIES · 1 ROLL

Protein6g · 10%

Carbs37g · 63%

Fat7g · 27%

Fiber1g

Sodium310mg

Potassium80mg

Phosphorus83mg

How we calculate →

INSTRUCTIONS

6 steps. 22 minutes total.

6 STEPS

1
Step 1
- a.Activate the Yeast (Proofing)
- b.In the bowl of a stand mixer or a large mixing bowl, combine the warm water, active dry yeast, and 1 teaspoon of the granulated sugar.
- c.Gently stir and let the mixture sit for 5-10 minutes. It is ready when it becomes foamy and smells distinctly of yeast.
2
Step 2
- a.Mix the Dough
- b.To the activated yeast mixture, add the remaining sugar, vegetable oil, and 2 of the eggs. Whisk until well combined.
- c.Add 3.5 cups of the all-purpose flour and the salt to the bowl.
- d.Using a dough hook on low speed (or a wooden spoon), mix until a shaggy dough forms.
- e.Gradually add the remaining 1/2 cup of flour, 1 tablespoon at a time, until the dough starts to pull away from the sides of the bowl. The dough should be soft and slightly tacky, but not sticky.
3
Step 3
- a.Knead and First Rise
- b.Increase the mixer speed to medium-low and knead for 6-8 minutes, or turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes.
- c.The dough is ready when it is smooth, elastic, and passes the 'windowpane test' (a small piece can be stretched thin without tearing).
- d.Form the dough into a ball and place it in a lightly oiled bowl, turning it over to coat the top.
- e.Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in size.
4
Step 4
- a.Shape the Rolls
- b.Gently punch down the risen dough to release the air. Transfer it to a lightly floured work surface.
- c.Divide the dough into 12 equal pieces (about 85g each if using a scale).
- d.For each of the 12 pieces, divide it further into 3 smaller, equal pieces. Roll each small piece into a rope about 6-7 inches long.
- e.Pinch the tops of the three ropes together firmly. Braid the ropes, then pinch the bottom ends together and tuck them underneath the roll to create a neat, round shape.
- f.Place the braided roll on a baking sheet lined with parchment paper. Repeat with the remaining dough, arranging the rolls about 2 inches apart.
5
Step 5
- a.Second Rise and Egg Wash
- b.Cover the baking sheet loosely with a kitchen towel and let the rolls rise for another 45-60 minutes, until they look puffy and have increased in size by about half.
- c.About 20 minutes before baking, preheat your oven to 375°F (190°C).
- d.In a small bowl, beat the remaining egg with 1 tablespoon of water to create an egg wash.
- e.Gently brush the tops and sides of each risen roll with the egg wash. Sprinkle generously with sesame or poppy seeds, if using.
6
Step 6
- a.Bake and Cool
- b.Bake for 20-25 minutes, rotating the pan halfway through, until the rolls are a deep golden brown and sound hollow when tapped on the bottom.
- c.For perfect results, an instant-read thermometer inserted into the center of a roll should read 190°F (88°C).
- d.Let the rolls cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For a richer, softer dough, you can use bread flour instead of all-purpose flour.
2
Ensure your eggs and other ingredients are at room temperature for a smoother, more uniform dough.
3
The rising time can vary greatly depending on the temperature of your kitchen. Look for visual cues (doubled in size) rather than strictly following the clock.
4
For an extra glossy finish, apply a second coat of egg wash about 10 minutes into the baking time.
5
Don't overcrowd the baking sheet. Give the rolls enough space to expand for an even bake.
6
To freeze, let the baked rolls cool completely, then wrap them individually or place them in a freezer-safe bag for up to 3 months.

RECIPE VARIATIONS

Adapt it for your goals.

Topping

Instead of sesame seeds, try poppy seeds, flaky sea salt, or an 'everything bagel' seasoning blend.

Sweet Version

Knead 1/2 cup of raisins or chocolate chips into the dough after the first rise, before shaping the rolls.

Whole Loaf

Instead of 12 small rolls, divide the dough into two equal halves and make two larger 3-strand braided loaves. Bake for 25-30 minutes.

Savory Flavor

Add 1 teaspoon of garlic powder and 1/2 teaspoon of dried rosemary to the flour for a savory twist.

HEALTH BENEFITS

Why this is on our healthy list.

carbohydrates

Provides Sustained Energy

The complex carbohydrates from the flour provide a steady source of energy, making these rolls a satisfying addition to any meal.

protein

Source of Protein

The eggs in the dough contribute protein, which is essential for building and repairing tissues and maintaining muscle mass.

QUESTIONS?

Frequently asked questions

Each challah roll contains approximately 230-240 calories, depending on the exact size and ingredients used. This is primarily from the flour, oil, and eggs.

PAIRS WELL WITH

Complete meals featuring this recipe

fusion·5 min·347 cal

EXPLORE

Cuisines we love

American756 Awadhi355 Bengali364 Cajun0 California96 Chettinad370 Chinese0 Chinese American0 French2 Fusion4 Greek1 Gujarati377

Challah Rolls

For 12 servings

6 steps. 22 minutes total.

Step 1

Step 2

Step 3

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Step 5

Step 6